Fudgy Protein Brownies

Jump to Recipe

These healthy protein brownies are super fudgy and so easy to make. They have a rich chocolate flavor, are sugar free, oil free and super low calorie. They are filled with chunks of milk chocolate and are the perfect high protein treat.

Why you will love these Fudgy Protein Brownies

Not only does this recipe come together in less than 30 minutes, they are made with no oil, butter or added sugar- but you’d never be able to tell. They are super fudgy!

They have 7-8 grams of protein per brownie and are only 100 calories each.

For anyone who wants to impress their friends with a low calorie, high protein and macro friendly dessert- this is the dessert to make!

Macros for Fudgy Protein Brownies

Per Brownies (12):

100 Calories

8.7g Carbs

7.7g Protein

4.3g Protein

More Healthy Dessert Recipes to try

If you love easy + healthy dessert recipes, you’ll love these:

• The Best Healthy Cinnamon Rolls (Low calorie, high protein & super fluffy)
• The Best Healthy Mini Basque Cheesecake – Low Calorie, High Protein
• 1 Minute Microwave Cookies & Cream Cheesecake- High Protein, Low calorie
• 100 Calorie Caramilk Protein Slice
• Lemon White Chocolate Protein Slice Recipe
• Oreo Cinnamon Rolls- Low Calorie, high Protein
• Salted Caramel Mini Basque Cheesecake- Low Calorie, High Protein
• Mini Raspberry White Chocolate Cheesecakes – Low Calorie, High Protein

Ingredients & Substitutions for Fudgy Protein Brownies

All purpose flour – Flour is needed to maintain a proper texture in conjunction with protein powder, you could sub equal parts for spelt flour, oat flour or even gluten free flour

Protein Powder- Chocolate or vanilla protein works best. This recipe uses vegan protein but if you choose to use whey, start with less liquid as whey doesn’t soak up as much liquid as vegan protein. The protein I use in this recipe is the MacroMike Vanilla Buttercream protein.

Cocoa Powder – ESSENTIAL for that brownie look and intense chocolate flavour!

Sugar free granulated sweetener- Like stevia or natvia. You can replace with equal parts normal sugar- I use Natvia

Baking Soda- No Baking Powder needed- Baking Soda helps the Brownies to lift slightly and have some cakey texture to it. However do not over-do it as we still want a fudgy end result. I find that using baking powder ensures a cakier result which I am not the biggest fan of.

Salt- Just a pinch, for flavour

Egg- Typical emulsifier for fudgy brownies, if you want to keep this recipe egg free, sub for extra 70g yogurt or applesauce and add 1/4 tsp baking powder or baking soda

Yogurt– Essential in healthy brownie recipes as it adds moisture and ensures a super fudgy result. I use a Vanilla flavoured high protein yogurt. You could use a plant-based yogurt to keep it dairy free or vegan.

Plant Milk- Can use any sort of liquid or milk

Sugar Free Milk Chocolate- I prefer to use block chocolate over chocolate chips as they melt way better. I like to use a mix of sugar free milk chocolate and dark chocolate. If you do not want to use sugar free chocolate you can use normal chocolate.

Tips

Cooking tips

• Use room temperature ingredients: This helps prevents air bubbles in the batter, ensuring a smoother batter. This is because the colder the ingredients are the more lumps that form, resulting in excess mixing and more air bubbles
• Bloom the cocoa powder: This is done by mixing the cocoa powder in the warm yogurt and milk mix. This helps to intensify the chocolate flavor by releasing flavor that is trapped in the solid particles

• Tap the muffin tray on your countertop before baking: This will pop any large air bubbles in the batter
• Leave to cool: Leaving the brownies to cool completely helps to further cook the batter without overcooking it in the oven. It also helps ensure the brownies cut better.

Storing tips

These brownies last 3 to 4 days in an airtight container at room temperature and up to a week in the refrigerator.

FAQ

Can I make it gluten free?

You can, just substitute equal parts oat flour or a gluten free flour mix. You could even use almond flour, just use less liquid and add 1/4 tsp baking powder

How can I make the brownies more cakey?

If you want a more cake-like texture and a less fudgy end result, just add 1/4 tsp baking powder and bake for an extra 5 minutes.

What kind of yogurt should I use?

I always recommend a higher protein option, the one I use is Yopro High Protein Vanilla Greek yogurt, but I would also recommend Chobani or even Chobani Fit for extra added protein.

What zero calorie sweetener do you recommend?

My go to is Natvia, an Australian brand, ive been using it for years and it is my absolute go to. However you could use any natural sweetener, such as; Lakanto Monkfruit (also I brand I use frequently), or even just plain old Stevia. Feel free to use ANY granulated sweetener you like, normal white sugar, brown sugar, etc.

What Sugar Free Chocolate do you recommend?

My absolute go to is the Lindt No Sugar Milk Chocolate. It melts so well in any baking recipe, it is by far the best sugar free chocolate I have used.